Homemade Brioche Buns
Master the art of baking homemade brioche buns that are soft, buttery, and irresistible. Perfect for your favorite burgers and sandwiches!
Homemade brioche buns are soft and delicious, perfect for hamburgers and sandwiches. Above all, they’re surprisingly easy to make and bake! A generous amount of butter and eggs makes the buns rich and flavorful, while a sponge starter helps with proofing.
Don’t be intimidated by the process—these buns are surprisingly straightforward to make with a stand mixer and some patience for proofing. Once you try a batch, you may never go back to store-bought again.
Why You’ll Love Brioche Buns
Soft and rich. They have a tender crumb and buttery flavor perfect for any filling.
Perfect for sandwiches. Brioche holds up to juicy burgers and hearty meats without falling apart.
Freezer-friendly. Make a batch ahead and freeze for quick use anytime.
Ingredient Notes
- Milk & yeast: Combined to activate the yeast and build the sponge for rise and structure.
- All-purpose flour: Used in both the sponge and dough—measure by weight for best results.
- Sugar & salt: Balance the flavor and help with browning.
- Eggs: Provide richness and structure to the dough.
- Butter: Adds the signature brioche texture—kneaded in gradually.
- Cornmeal: Sprinkled on the bottom for texture and lift.
- Egg wash: Helps the buns brown and gives a glossy finish.
- Sesame seeds: Optional topping for visual appeal and flavor.
Basic Steps to Make Homemade Brioche Buns
- Make the sponge. Combine milk, yeast, flour, and sugar, and let it rest to bubble.
- Mix the dough. Add more flour, salt, and beaten eggs, then knead until sticky but cohesive.
- Add the butter. Knead in the butter a little at a time until the dough is smooth and glossy.
- Proof the dough. Let the dough rise in a buttered bowl, punch it down, and let it rise again.
- Shape the buns. Divide and shape into balls, flatten slightly, and let rest.
- Bake the buns. Brush with egg wash, add toppings, and bake until golden brown.
- Cool and serve. Let cool on a rack and use for sandwiches, burgers, or as a side.
Tips for Brioche Buns
- Avoid adding too much flour—even if sticky, the dough should stay soft and pliable.
- Use a stand mixer with dough hook to avoid overworking and toughening the dough.
- Flatten the shaped dough balls gently before proofing to encourage even rise.
- Bake on parchment for easy cleanup and even browning.
Recipe Variations
- Slider Buns: Instead of 12 standard-size sandwich buns, make 18 to 24 slider buns.
- Egg Wash: For lighter color, make the egg wash with the egg white and save the yolk for another use.
- Topping: Instead of sesame seeds, use everything bagel seasoning, poppy seeds, dried onion flakes, or a light sprinkle of flaky sea salt.
- Herbs: Add a few tablespoons of fresh herbs or a few teaspoons of dried herbs.
- Onion or Garlic Powder: Add 1 to 1 1/2 teaspoons of onion or garlic powder, or both.
- Cheese: Add 1 to 1 1/2 cups of shredded Parmesan, cheddar, or Gruyère for a cheesy twist.
How to Enjoy Homemade Brioche Buns
- Side Dish: Add these buns to a meal of baked beans, a savory lentil soup, or hearty Brunswick stew.
- French Toast: Slice them and dip them in an egg mixture to make rich, delicious French toast.
- Grilled Cheese: Make a gourmet grilled cheese using brioche buns instead of sliced bread.
- Burgers: They’re perfect for delicious turkey burgers, air fryer hamburgers, or bacon cheeseburgers.
How to Store and Reheat
Store at room temperature: Keep buns in a sealed bag for up to 2 days. Avoid the fridge unless needed for longer freshness.
Freeze: Cool completely, then freeze on a tray. Wrap individually and store in a bag for up to 3 months.
To reheat: Warm in a 350°F oven for 6 to 8 minutes for fresh-baked texture and aroma.
Homemade Brioche Buns
Ingredients
Sponge
- 3/4 cup milk, (6 ounces ) lukewarm
- 1 packet active dry yeast, (2 1/4 teaspoons) active dry yeast
- 3/4 cup all-purpose flour, (85 grams)
- 3 tablespoons granulated sugar
Dough
- 3 cups all-purpose flour, (390 grams )
- 1 1/2 teaspoon table salt
- 4 large eggs, beaten
- 1/2 cup unsalted butter, (113 grams ) plus more for the bowl
- 1 tablespoon cornmeal
For the Topping
- 1 large egg
- 1 tablespoon water
- 2 tablespoons sesame seeds, optional
Instructions
- Prepare the Sponge: Combine the milk and yeast in the bowl of a stand mixer and let stand for 5 minutes. Add the flour and sugar, then mix with the paddle attachment until smooth. Remove the beater, cover the bowl with plastic wrap, and let stand for 30 minutes. You should see bubbles over the surface of the sponge.
- Make the Dough: With the dough hook attachment, mix the flour, salt, and beaten eggs into the sponge. The dough should be somewhat sticky, but if it is too wet, add more flour, a few teaspoons at a time. Once the dough is cohesive, scrape down the bowl and knead for 4 minutes. Add the butter, 1 tablespoon at a time. Continue kneading with the dough hook and scraping the bowl occasionally, for 5 minutes longer. The dough should be smooth and glossy.
- Proof the Dough: Butter a large bowl and scrape the dough into it. Cover with plastic wrap and let rise for 90 minutes. Punch the dough down and fold it over itself a few times. Cover with plastic wrap and let it rise for 45 minutes longer.
- Prepare the Pan and Shape the Buns: Line a large baking sheet with parchment paper. Transfer the dough to a lightly floured surface and shape it into 10 to 12 3-ounce balls. Arrange the balls on the prepared baking sheet and use your floured hand to gently flatten them into disks. Let them rest for 20 minutes.
- Bake: Heat the oven to 400°F. Sprinkle the tops of the buns with cornmeal, then flip them over so the cornmeal is on the bottom. Combine the egg and water to make the egg wash, and gently brush it over the buns. Sprinkle with sesame seeds if you like. Bake the buns for 7 minutes, then reduce the temperature to 350°F and bake for 1 to 13 minutes longer or until golden brown.
- Cool: Remove the buns to a rack to cool. Enjoy them alongside a meal or split them for burgers or sandwiches.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
